Opening Hours: Tues-Thur 8am-4:30pm | Fri 8am-6pm | Sat 8am-2pm
our baked collection
Never miss your favourite loaf. We bake fresh from Wednesday to Saturday, and pre-ordering is the best way to ensure the bread your loaf is ready and waiting for you.
Simply place your order in advance, and we’ll have your freshly baked artisan bread prepared for collection on your chosen baking day.
Become a bread partner
Elevate your offerings with our artisanal, long-fermentation sourdough by becoming one of our esteemed bread partners. Our commitment to quality and craftsmanship ensures you receive exceptional bread that supports Swartland’s rich baking tradition. Partner with us to enhance your business and join a community dedicated to excellence. Contact us today to explore this opportunity and strengthen our local food network.
Familie | 1kg
My dad has a hard time with round breads, so I made this one just for him. Enjoy a slice that’s a bit more familiar!
Kasteelberg | 1,5kg
Crafted for Au Bouchon Brasserie in Riebeek Kasteel, this bread is baked in larger sizes—about 1.5 kg —to get that perfect crust-to-crumb ratio.
Kasteelberg | 1,5kg
Crafted for Au Bouchon Brasserie in Riebeek Kasteel, this bread is baked in larger sizes—about 1.5 kg —to get that perfect crust-to-crumb ratio.
Koringberg | 1kg
This one was born out of the power outages we had in early 2023. I needed a backup bread that could handle a night without electricity in the sweltering summer heat. It went from backup to best-seller!
Renoster | 1,3kg
Renosterveld was inspired by a customer’s request for a seeded sourdough bread.
Renoster | 1,3kg
Renosterveld was inspired by a customer’s request for a seeded sourdough bread.
Swartland | 1kg
Here’s the original Moorrees Sourdough, made in the style of Poilane from Paris (my bakery crush).
Sourdough Bagels
We also use a long-fermentation process with only natural ingredients.
Sourdough Bagels
We also use a long-fermentation process with only natural ingredients.
Sourdough Croissants
Made with real butter and crafted through a long fermentation process, this bread was originally created as a gift for a French client. They enjoyed it so much that we now bake it every Friday.
Sourdough Bagels
We also use a long-fermentation process with only natural ingredients.
Sourdough Bagels
We also use a long-fermentation process with only natural ingredients.
8 Main street,
Moorreesburg, 7310
Tues – Thur 8am – 4:30pm
Fri 8am – 6pm
Sat 8am – 2pm
Phone: 082 622 7321
Email: info@moorrees.co.za
All Rights Reserved © Moorrees | 2026 | Created by Jakkals & Wolfie
